Preheat oven to 350°F and liberally
grease muffin tin.
Combine almond flour, protein powder,
Stevia, and baking powder, mixing well and
making sure all the clumps of almond flour
are broken down.
In a separate bowl, mix together melted
butter, Greek yogurt, lemon juice, lemon
zest, and lemon extract. Beat in eggs one
at a time.
Add wet mixture to dry mixture, stirring
until combined. Gently stir in frozen
blueberries.
Spoon batter into muffin cups. Don't be
afraid to fill them all the way up. Almond
flour doesn't expand like wheat flour. Bake
for 25-30 minutes.
